Seared Asian Tuna Steaks
Tuna seared and served with eggplant and a rich, satisfying Asian sauce.
Servings: 4 servings
Ingredients
SAUCE:
- ⅓ cup rice vinegar
- ¼ cup toasted sesame oil
- 6 whole green onions, sliced
- 1 tablespoon grated fresh ginger
- coarse salt and freshly ground pepper, to taste
EGGPLANT:
- 2 tablespoons vegetable or canola oil
- 1½ pounds small eggplant, halved lengthwise and sliced ½-inch thick
- coarse salt and freshly ground pepper
TUNA:
- 1 tablespoon vegetable or canola oil
- Four 6-ounce tuna steaks (about 1-inch-thick), if steaks are large, use two and cut in half
- coarse salt and freshly ground pepper
Instructions
PREPARE THE SAUCE:
- In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
PREPARE THE EGGPLANT:
- In a 12-inch nonstick skillet with a tight fitting lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, about 4 to 5 minutes. Transfer the eggplant to a serving platter. Wipe out the skillet with a paper towel.
PREPARE THE TUNA:
- Rub the tuna steaks with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 12g | Protein: 42g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 84mg | Potassium: 888mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3977IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg